Method

Cut off tips of green beans, then cut beans into 1 inch pieces. Combine with celery, water and ¼ teaspoon salt in saucepan. Cover andsimmer for 15 to 20 minutes or until beans are crisp-tender. Drain.

Melt butter in medium saucepan, add onion and celery leaves. Cook until onion is tender. Blend in flour with a whisk. Remove from heat and stir in milk. Return to heat and cook, stirring constantly, until mixture thickens and comes to a boil. Stir in lemon juice, remaining ¼ teaspoon salt, pepper, cooked beans and celery.

Contributor: Shari Dewey

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